This classic Italian broth is adapted from a recipe in Lynne Rossetto Kasper's The Splendid Table (William Morrow Cookbooks, 1992). This recipe first appeared in our March 2012 issue, with Mei Chin's article Bone Gatherer.
- 4 lb. turkey wings, cut into 3″ pieces
- 2 lb. beef shank bones, trimmed
- 2 ribs celery, roughly chopped
- 2 large carrots, roughly chopped
- 2 large yellow onions, unpeeled, roots trimmed, roughly chopped
- 2 sprigs parsley
- 1 bay leaf
- 1 clove garlic, unpeeled, crushed
- 1 lb. cheese-filled tortellini pasta
- Parmesan, for serving
Place turkey wings and beef bones in a 12-qt. saucepan and cover with cold water by 4″; place pan over medium heat and let mixture come to a very slow simmer, skimming off any foam or impurities that rise to the surface in the meantime. Add celery, carrots, onions, parsley, bay leaf, and garlic, and return to a slow simmer; cook, occasionally skimming fat and any impurities from the surface, for 6 hours. Add 5 cups boiling water, and continue cooking, adding more boiling water as necessary to keep solids submerged, for 6 hours more.
Remove from heat, pour through a fine strainer into a large container, and discard solids. Let broth cool to room temperature, and then refrigerate until chilled. Once chilled, remove hardened layer of fat from surface of broth, and discard.
To serve, reheat broth in a 4-qt. saucepan over medium-high heat. Bring broth to a boil, and then add pasta; cook, stirring, until al dente, about 7 minutes. Ladle pasta and broth into serving bowls, and top with freshly grated Parmesan cheese.